Combine remaining ingredients in a small bowl. Pour into flour and stir with your fingers until it comes together, just beyond shaggy. Leave to rest for 10 minutes.

Heat a small pot of water on low, not boiling. When hot, tear the seitan pieces into the size you’d like and add them to the water. Cook for 10 minutes and drain.

Cut the tofu into approximate 2-3 centimetre pieces. Don’t worry too much about getting this perfect. Dump the cubes into a heat proof bowl or saucepan. Pour the just boiled water over to cover. Cover and leave for 15 minutes. Strain and lay the tofu on a tea towel to dry, patting the edges to soak up water.

You can either shallow or deep fry the tofu. I prefer the latter. Add enough oil to cover the tofu and then some into a wok. Knock the heat up to medium high. Add the tofu and fry, turning the pieces from time to time with chopsticks or a holey-spoon (technical term for spider strainer), until puffy and golden. How long you fry is kind of down to personal preference. It’s going to be good no matter what. Remove with holey-spoon and leave to drain on kitchen roll or a clean tea towel you’ll immediately put in the wash after this.

If you prefer to shallow fry then add a bit of oil to a nonstick pan and fry the tofu on all sides until crispy and browned. Drain on kitchen roll or tea towel as above.

Find a pot that’s deep enough for at least most of your noodle basket to be submerged into. Fill the pot with water and bring to a rolling boil.

Ready your serving bowl(s). You can pre-season with a splash of of soy sauce if you’d like. Or not.

Grab a handful of bean sprouts and the morning glory stems and place them in the basket, followed by the noodles. If you have soaked enough noodles for multiple bowls, you can guestimate by grabbing a small handful. Guess how much you think you should add and then add a little less than that.

Dunk the basket into the boiling water. Don’t worry if the basket doesn’t submerge all the way. You can turn the noodles with chopsticks in your dominant hand while holding the basket with the other, to ensure everything is cooked. The cooking time is fast, only a moment or two. The vegetables only need to be blanched and the noodles take only seconds to cook.

Remove the basket and shake it at a slight angle to remove excess water. Tip the noodles/veggies into a bowl. Add 2-3 pieces tofu, 2-3 tablespoons mock pork, and the vegan meatballs, if using. Pour the stock over the noodles. Spoon a teaspoon of garlic oil (don’t forget to include bits of garlic too) on top, followed by the herbs.